Keto No Bake Toasted Sesame Vanilla Cheesecake

Tahini in a dessert might sound a bit unusual, but it works so well here. It adds a soft, nutty flavor that makes my keto toasted sesame vanilla cheesecake taste a little special.

The filling is smooth and creamy, with just the right amount of sweetness from the allulose.

What I really like is that this whole cheesecake is low carb and keto friendly, so it fits easily into that kind of eating plan.

You get the classic creamy cheesecake feel, but with a gentle sesame twist that keeps things interesting.

It is one of those desserts that looks fancy but is actually pretty simple to put together at home.

Why You’ll Love This Recipe

Rich and Creamy – The cream cheese and whipped heavy cream give this cheesecake a silky, melt-in-your-mouth texture every bite.

Nutty Sesame Flavor – Toasted sesame seeds and tahini add a warm, nutty taste that makes this cheesecake feel special.

Low Carb Friendly – Sweetened with allulose and built on almond flour, so it fits your keto goals perfectly.

No Baking Needed – You simply mix, press, chill, and set, which means no oven and no fuss at all.

Recipe Ingredients

For the Crust

• 1 1/4 cups Almond Flour
• 1/4 cup Toasted Sesame Seeds
• 1/4 cup Powdered Allulose
• 1/4 tsp Fine Sea Salt
• 5 tbsp Unsalted Butter, Melted

For the Filling

• 16 oz Cream Cheese, Softened
• 2/3 cup Powdered Allulose
• 1/4 cup Tahini
• 1/3 cup Sour Cream
• 2 tsp Vanilla Extract
• 1 cup Heavy Cream, Cold

For the Topping

• 2 tbsp Tahini
• 1 tbsp Powdered Allulose
• 1 tbsp Warm Water
• 1 tbsp Toasted Sesame Seeds

How To Make

Step 1

Stir the almond flour, toasted sesame seeds, powdered allulose, and salt. Add the melted butter and mix until the crumbs clump together.

Step 2

Press the crust firmly into a 9-inch springform pan. Chill while you prepare the filling.

Step 3

Beat the cream cheese and powdered allulose until smooth. Add the tahini, sour cream, and vanilla extract, then beat until creamy.

Step 4

Whip the cold heavy cream to firm peaks. Fold it into the sesame vanilla filling in two additions.

Step 5

Spread the filling over the crust and smooth the top.

Step 6

Stir the tahini, powdered allulose, and warm water until pourable. Drizzle it over the cheesecake and sprinkle with toasted sesame seeds.

Step 7

Refrigerate for at least 5 hours before serving.

Tips

Soften the Cream Cheese All the Way

Take your cream cheese out of the fridge about an hour before you start so it sits at room temperature. Cold cream cheese never blends smooth and you’ll be left with little lumps that won’t beat out no matter how long you mix.

My favorite trick here is to press the block gently with your finger. If it dents easily, it’s ready to go.

Whip the Heavy Cream Separately First

You’ll get the best results if you whip the cold heavy cream on its own until it holds firm peaks before adding it to anything. This is what gives the filling that light, airy texture instead of a heavy, dense one.

From my experience, cold cream whips faster and holds better, so keep it in the fridge until the very last second. If you dump the cream in without whipping it first, the filling stays runny and never sets right.

Fold the Cream In Gently

When you add the whipped cream to the sesame filling, use a spatula and fold slowly from the bottom up. I recommend doing it in two additions like the steps say, because it keeps everything light.

If you stir it fast or beat it in, you knock out all the air you just whipped in. That leaves you with a flat, sad filling instead of a fluffy one.

More Recipes

• Keto Tahini & Sea Salt Cookies
• Keto Vanilla Bean Brulee Cheesecake

Frequently Asked Questions

Does the tahini make the cheesecake taste bitter?

Not at all, tahini brings a smooth nutty flavor that pairs really nicely with the vanilla and the toasted sesame seeds.

Just make sure to stir your jar of tahini well before using it, since the oil settles on top and the paste at the bottom can taste a little stronger.